These baked tofu bites are the perfect antidote to that post-Christmas slump. If you're determined to ditch the meat feasts that dominate December and are keen to try out Veganuary (without compromising on taste) these breaded tofu bites with satay sauce are here to save the day!
Combine the sweetness of the smooth peanut sauce and the tangy bite of the lime and you've got yourself a delicious meatless snack that is as moreish as they come.
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- 6 servings
- 45 minutes prep time
- 30 minutes cook time
For the tofu bites:
- 3 tbsp vegan mayonnaise (see page 36, or use store-bought)
- 3 tbsp smooth peanut butter
- 1 cup panko breadcrumbs
- 2½ tbsp nutritional yeast
- 1 tsp garlic powder
- 1½ tsp salt
- 1½ tsp pepper
- 400 g | 14 oz extra firm tofu
For the satay sauce:
- ½ small onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp sesame oil
- 1 tbsp light soy sauce
- 1 tsp tamarind paste
- 2 tbsp brown sugar
- 120 ml | 4 fl oz | ½ cup coconut milk
- 85 g | 3 oz | 3 1 cup peanut butter
- ½ lime, juice only
- 40 g | 1½ oz | 3 1 cup crushed peanuts
- 35 g | 1¼ oz | ¼ cup sesame seeds
- Fresh chives, chopped, to garnish
- ½ lime, sliced into wedges, to serve (optional)
1. Press the tofu for at least 30 minutes. Preheat your oven to 200°C (180°C fan) | 400°F | gas 6. Mix the mayonnaise with the peanut butter and set aside.
2. In a separate bowl, stir together the breadcrumbs, nutritional yeast, garlic powder, salt and pepper.
3. Pat the tofu dry with a paper towel, and cut into bite-sized chunks.
4. One by one, coat the tofu in the peanut butter mayo followed by the breadcrumb mix. You might need to lightly press the breadcrumbs in to make them stick.
5. Place the coated tofu on a lined baking tray and bake in the oven for 30 minutes.
6. Add the finely chopped onion to a saucepan with the garlic and sesame oil, then cook until the onion has softened slightly.
7. Next, add in the tamarind paste, brown sugar and coconut milk, and stir well. Now add the peanut butter and combine until smooth.
8. Remove the sauce from the heat and stir in the lime juice.
9. When ready to serve, sprinkle the crushed peanuts and sesame seeds over the sauce, and sprinkle over the chopped chives. Squeeze over the lime wedges, if using.
Mix together 8 tbsp tomato puree, 2 tbsp maple syrup, 1 tbsp apple cider vinegar and ½-1 tsp onion powder. Taste and season with salt and pepper. You can adjust the syrup/vinegar balance to your preference, if required.
Maple & mustard
Whisk together 2 tbsp American mustard, 2 tbsp wholegrain mustard, 2 tbsp maple syrup and 8 tbsp vegan mayonnaise, and season with salt and pepper to taste. Swap either mustard for other types if preferred.
Combine 8 tbsp vegan ketchup, 1½ tsp black treacle, 1 tbsp maple syrup, 1 tbsp apple cider vinegar, 1½ tsp soy sauce or tamari, 1½ tsp vegan Worcestershire sauce and ¼-½ tsp chilli sauce. Season to taste.
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